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- 2 cups cooked chicken, shredded - 1 cup cream cheese, softened - 1 cup shredded cheddar cheese To create cheesy chicken taquitos, you need a few key items. First, use cooked chicken. Shredded chicken works best. Next, grab some cream cheese. It adds a creamy texture. Lastly, get shredded cheddar cheese. This adds a nice cheesy flavor. - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon ground cumin - 1 jalapeño, finely chopped (optional) Seasoning is key for flavor. Garlic powder gives a rich taste. Onion powder adds sweetness. Ground cumin brings warmth. If you like spice, add jalapeño. It boosts the heat in your taquitos. - 10 small corn tortillas - 2 tablespoons olive oil - Fresh cilantro leaves, for garnishing Corn tortillas hold the filling well. They stay soft and tasty. Olive oil helps create a crispy texture while baking. Lastly, fresh cilantro adds color and flavor. It makes your taquitos look and taste fresh. {{ingredient_image_2}} First, I take a large bowl. I add 2 cups of shredded chicken. Then, I mix in 1 cup of softened cream cheese and 1 cup of shredded cheddar cheese. I love cream cheese for its smooth texture. Next, I sprinkle in 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of ground cumin. If you want a kick, add 1 finely chopped jalapeño. I always mix until everything is smooth and tasty. Finally, I season with salt and pepper to match my taste. I want my corn tortillas to be soft when I roll them. I stack 10 small tortillas and wrap them in a damp paper towel. Then, I microwave them for 30 to 40 seconds. This step makes the tortillas warm and flexible. Now, I take one tortilla and place about 2-3 tablespoons of the chicken filling along one edge. I roll the tortilla tightly around the filling. I make sure the seam is down on the baking sheet. I repeat this for all the tortillas. I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper. This step helps prevent sticking. Once all taquitos are on the sheet, I brush the tops lightly with olive oil. This helps them get crispy. I bake them for 20 to 25 minutes, turning them halfway through. I watch for a golden brown color. After baking, I let them cool for a few minutes. This way, I avoid burns when I serve them. To get that nice, crispy taquito, oil is key. Use a brush to apply olive oil on top. This helps them brown well in the oven. You can also spray them lightly with cooking spray for even coverage. Baking is easier and less messy than frying. Bake at 400°F for 20 to 25 minutes. If you want a crunchier texture, flip the taquitos halfway through. This makes sure they cook evenly. If you have leftovers, store them in an airtight container. They stay fresh in the fridge for about 3 days. To reheat, use the oven. Preheat to 350°F and place the taquitos on a baking sheet. Bake for about 10 minutes. This keeps them crispy. You can also use the microwave, but they may get soft. One common issue is tortilla cracking. To avoid this, always warm your tortillas. Use the microwave method I shared earlier to make them flexible. Another mistake is overfilling. Use only 2-3 tablespoons of filling. If you add too much, they might burst open while baking. Keep it simple for the best results. Pro Tips Use Leftover Chicken: For a quick and easy option, use leftover rotisserie chicken to save time and enhance flavor. Keep Tortillas Warm: If you’re making a large batch, keep the rolled taquitos warm in a low oven while you finish baking the rest. Experiment with Fillings: Feel free to mix in other ingredients like black beans, corn, or different types of cheese for variety. Make Ahead: Prepare the taquitos in advance, freeze them uncooked, and bake directly from the freezer when needed for a quick meal. {{image_4}} You can switch up the chicken in your taquitos. Turkey or beef works well too. If you prefer plant-based options, try using shredded jackfruit or lentils instead. Both give a great texture. For those avoiding dairy, use vegan cream cheese and dairy-free cheese. These swaps keep the taste intact while catering to dietary needs. Want to add some heat? Slice jalapeños or other peppers into the filling. You can also try different cheeses like pepper jack or mozzarella for unique twists. Mixing cheeses adds depth to the flavor. Don’t be afraid to experiment with spices like smoked paprika or chili powder for more zing. Taquitos shine when paired with dips. Sour cream and salsa are classic, but guacamole adds creaminess. For something fresh, a zesty lime crema works wonders. On the side, serve a crunchy cabbage slaw or Mexican street corn. These sides balance the richness of the taquitos and elevate the meal. To store leftovers, let the taquitos cool completely. Place them in an airtight container. You can keep them in the fridge for up to three days. After this, they may lose flavor and texture. For freezing, I recommend wrapping each taquito in plastic wrap. Then, place them in a freezer-safe bag. This keeps them fresh for up to three months. Label the bag with the date for easy tracking. To thaw, move the taquitos to the fridge overnight. This helps them defrost evenly. When reheating, the oven is best for crispiness. Preheat to 375°F (190°C). Bake the taquitos for about 10-15 minutes. If using a microwave, heat on medium for 1-2 minutes. This method makes them soft, not crispy. To keep them crispy, consider using a toaster oven. To make your taquitos crispy, follow these tips: - Use small corn tortillas. They hold up better when rolled. - Warm tortillas in a microwave. This keeps them from cracking. - Brush the tops with olive oil. This helps them crisp up in the oven. - Bake at 400°F (200°C) for 20 to 25 minutes. Flip them halfway for even cooking. - Let them cool slightly before serving. This keeps the crispiness intact. These steps help create a delicious, crunchy taquito that is hard to resist! Yes, you can use flour tortillas. However, they change the flavor and texture. Corn tortillas offer a more authentic taste for taquitos. They tend to be firmer and hold the filling better. Flour tortillas are softer and may be easier to roll. If you choose flour, keep in mind: - They may not get as crispy as corn. - They may taste slightly different but still delicious. Experiment with both to find your favorite! Many sides pair well with taquitos. Here are some great ideas: - Sour Cream: A classic dip that adds creaminess. - Salsa: Fresh salsa adds a nice kick and flavor. - Guacamole: Creamy and rich, it balances the crunch. - Cabbage Slaw: A crunchy side that adds freshness. - Refried Beans: A hearty side that complements the meal. These sides enhance your taquito experience and make for a well-rounded meal! These Cheesy Chicken Taquitos are delicious and easy to make. You learned how to prepare the filling, tortillas, and bake them for a perfect crisp. Remember to store leftovers properly and reheat them to enjoy later. Don't hesitate to try variations and create new flavors. Your kitchen can shine with these simple tricks. Enjoy making and sharing these tasty taquitos with family and friends. Follow the tips, avoid common mistakes, and you’ll have a dish everyone loves. Enjoy your cooking journey!

Cheesy Chicken Taquitos

Deliciously crispy taquitos filled with cheesy chicken and spices, perfect for a snack or appetizer.
Print Recipe Pin Recipe
Course Appetizer
Cuisine Mexican
Servings 5

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup cream cheese, softened to room temperature
  • 1 cup shredded cheddar cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 jalapeño finely chopped (optional for added spice)
  • 10 small corn tortillas
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnishing fresh cilantro leaves
  • for serving sour cream and salsa

Instructions
 

  • In a large mixing bowl, combine the shredded chicken with the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, ground cumin, and finely chopped jalapeño (if desired). Mix thoroughly until the texture is smooth and all ingredients are well incorporated. Season the mixture with salt and pepper to your liking.
  • Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • To make the corn tortillas pliable, take a stack of them and wrap them in a damp paper towel. Microwave for 30 to 40 seconds, or until they are warm and flexible enough to roll without cracking.
  • Take one tortilla from the heated stack and spoon approximately 2-3 tablespoons of the chicken mixture along one edge. Carefully roll the tortilla tightly around the filling and place it seam-side down on the prepared baking sheet. Continue this process with the remaining tortillas and filling until everything is rolled.
  • Once all taquitos are arranged on the baking sheet, lightly brush the tops with olive oil, ensuring an even coating to promote a crispy texture while baking.
  • Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, or until the taquitos are golden brown and crispy, turning them halfway through the baking time for even crispiness.
  • After baking, remove the taquitos from the oven and allow them to cool for a few minutes before serving to avoid burns.
  • For a vibrant presentation, sprinkle fresh cilantro leaves over the taquitos and serve alongside bowls of sour cream and salsa for dipping.

Notes

Consider serving with a side of guacamole or a refreshing cabbage slaw for added crunch and flavor contrast.
Keyword appetizer, cheesy, chicken, taquitos